Sunday, January 31, 2010

Results of Favorite Cold Winter Day Food

The majority of you prefer chicken to warm you on a cold winter day. Here is the question we asked, Which do you prefer to eat on a cold winter day? Your choices and the results were Hot Bowl of Soup (33%), Bowl of Beans and Cornbread (20%), Pot of Chicken and Dumplings--THE WINNER--(40%), Pot Roast (0%), and Other (6%). I'm with those of you who chose a hot bowl of soup. Thanks for participating.

SCALLOPED CABBAGE HOOSIER-STYLE

This is another old recipe from Southern Indiana.

1 large head of cabbage, quartered
1 tsp salt
1 can cream of mushroom soup
6 slices American cheese
1/2 tsp salt (I omit)
dash of pepper
Bread crumbs

In a large saucepan cover the cabbage with water. Add the teaspoon of salt, bring mixture to a boil and cook approximately 20 minutes. Drain cabbage and dispose of water. In a greased casserole dish, layer half the cabbage. Spread half the soup over the cabbage and cover with 3 slices of cheese. Repeat the layers. Sprinkle with 1/2 tsp salt, if using, and the pepper. Sprinkle the top with fine bread crumbs. Place in a 350 degrees oven and bake for 30 minutes.

Saturday, January 30, 2010

JEAN'S BUTTER CRUNCH TOFFEE

This recipe was often made by one of the ladies in the community where I was raised in Southern Indiana.

1 cup butter
1 cup sugar
1 tbsp water
1 tbsp corn syrup
1/2 cup chopped pecans
4 squares baking chocolate (melted)
1 1/2 cup very finely chopped nuts

Lightly butter a 9 x 13-inch pan and set it aside.

Melt the butter in a saucepan over low heat. Remove from the heat and add the sugar; stir until well blended. Return to low heat and stir constantly until the mixture reaches a full rolling boil. Add the water and corn syrup mixing well. Cook over low heat, stirring constantly to a soft crack stage. Remove from the heat and immediately stir in the half cup of chopped pecans. Pour into the prepared pan and spread out evenly. Allow to cool in the pan. Remove cooled toffee from the pan to waxed paper and spread the top with the melted chocolate. Sprinkle with the finely chopped nuts. Allow to stand until the chocolate is set. Break into pieces

Thursday, January 28, 2010

DONNA'S SCALLOPED CARROTS

This is another old recipe from the midwest.

1 sm onion (grated)
1/4 cup butter
1/4 cup all-purpose flour
1 tsp salt (I recommend using less!)
1/4 tsp mustard
1/8 tsp pepper
1/4 tsp celery salt
2 cups milk
12 carrots, sliced and cooked
1/2 lb sharp process cheese, grated
3 cups buttered crumbs

Preheat oven to 350 degrees.

In a large skillet saute the onion in the butter until onions are tender; add flour, seasonnings, and milk. Cook until mixture is thick. In a 2 1/2 quart casserole dish (I recommend a light spraying with nonstick cooking spray), arrange a layer of carrots and a layer of cheese. Repeat layers until all the carrots and cheese are used, ending with cheese. Pour the hot sauce over all. Top with the buttered crumbs. Bake at 350 degrees for 25 minutes.

Yield: 6 to 8 servings.

*You can substitute 1/4 pound of American cheese for half the sharp cheese, if desired.

Wednesday, January 27, 2010

ANDI'S BAKED LEMON PUDDING

This recipe is from an old Methodist church in Iowa.

1 1/2 cups sugar, divided
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs
2 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp melted butter
1 1/2 cups milk

Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.

Sift together 1 cup of the sugar, the flour, baking soda, and salt. Seperate the eggs; beat the whites until stiff. Continue beating and add the remaining sugar, one spoonful at a time. Set whites aside.

Without washing the beaters, beat the egg yolks until light. To the yolks add the lemon rind, lemon juice, melted butter, and milk. Stir this mixture into the flour mixture. Beat until smooth. Add the egg whites and fold in gently until no white spots are remaining. Pour mixture into the prepared baking dish. Set dish in a pan of hot water about 1/2" deep. Bake for 45 minutes. Chill at least an hour before serving.

Yield: 6 to 8 servings.

Note: The top of this pudding will be cake like. The lemon custard beneath provides the sauce.

Sunday, January 24, 2010

HOOSIER COLE SLAW WITH COOKED DRESSING

This is another old Southern Indiana recipe from my childhood.

1 head cabbage
1 green (bell) pepper, chopped
2 stalks celery, finely chopped

Dressing:

2 eggs, slightly beaten
2 tbsp sugar
1/2 tsp salt
1/2 cup vinegar
2 tbsp butter
1/2 cup cream
1 tsp dry mustard

In a small saucepan combine the eggs and sugar together. Once the eggs and sugar are mixed, add the salt, vinegar, dry mustard, and butter. Cook until mixture thickens but do not boil. Cool and chill. Meanwhile, combine the cabbage, green pepper, and celery in a mixing bowl large enough to all the mixture to be tossed with the dressing. Stir the cream into the chilled mixture and pour over the cabbage mixture. Toss well and refrigerate for a few hours before serving.

Saturday, January 23, 2010

ZESTY MEATBALLS WITH DIP

This is an old recipe from the area where I grew up in Southern Indiana. These meatballs were served as appetizers.

2 eggs, beaten
1/3 cup milk
2 tbsp minced onion
1 tsp Worcestershire sauce
1/8 tsp garlic powder
1 lb ground beef
2/3 cup mashed potato flakes

In a medium mixing bowl combine the eggs, milk, and mashed potato flakes; allow to stand for a minute. Add the onion, Worcestershire sauce, garlic powder, and crumbled ground beef; mix together well. Shape into 1-inch meatballs. Add a tablespoon of shortening or oil to a heavy frying pan and heat over medium-high heat. Add the meatballs to the hot pan and cook over medium heat until brown. May be kept in oven, covered loosely with foil, on lowest heat until ready to serve.

Dip for Meatballs:

1 cup sour cream
2 tsp milk
1 tbsp brown gravy mix

Combine the sour cream and milk in a small saucepan. Whisk in the brown gravy mix. Heat thoroughly over a medium-low heat. Serve with the meatballs.

Monday, January 18, 2010

Homemade Chocolate Frosting

Yummy recipe I've had for years. Origin???

8 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tsp vanilla
1/4 tsp salt
2 cups powdered sugar
1/4 cup milk

Put softened butter into a mixing bowl and add the cocoa powder. Stir the mixture until it is well combined. Add the vanilla and salt and mix in well. Stir in the powdered sugar alternately with the milk. Stir until the frosting is of a creamy consistency. To thin icing add more milk, a drop at a time. To make a thicker icing add another 1 to 2 tablespoons of powdered sugar.

Friday, January 15, 2010

VEGGIE STUFFED MEATLOAF

I'm not even sure where I got this old recipe but it was probably from one of the old women's magazines. My mother used to get all of them and we gathered recipes from them when I was a kid. I only like meat when it is combined with other things or "hidden" so she knew I would eat this.

STUFFING FOR MEATLOAF

1 can (16-oz) mixed vegetables, drained
1 egg
2 tbsp dry bread crumbs tossed with some garlic and onion powders

Meatloaf Mixture

1 1/2 lbs quality ground beef
1/2 cup finely chopped onion
1/4 cup catsup
1/4 cup quick oats
1/4 cup dry bread crumbs, seasoned with garlic and onion powders
1 egg
1 tbsp Worcestershire sauce
1 tsp black pepper
1 tsp seasoned salt
1/2 tsp garlic powder

In a large mixing bowl combine all of the meatloaf mixture ingredients together using clean hands to mix well. Mixing well is very important. Divide the mixture in half and spread one of the halves into the bottom of a loaf pan. Set other half aside.

Make the veggie stuffing by combining the drained vegetables with the egg and bread crumbs. Spread over the meatloaf mixture in the loaf pan. Place the reserved half of the meatloaf mixture over the vegetable stuffing mixture and smooth out to form a loaf. Spread the top with some catsup, if desired. Bake for 45 to 55 minutes at 375degrees until done. Allow to cool in the pan for 10 minutes before serving.

Monday, January 11, 2010

BAKED HONEY APPLES

This is an old recipe from Colorado.

2 1/4 cups water
3/4 cup packed brown sugar
3 tbsp honey
6 large tart apples
1 cup golden raisins

In a saucepan, bring water, brown sugar, and honey to a boil. Remove saucepan from the heat. Core the apples and peel the top third of each one. Place the apples, bottom side down--cut bottom enough so they will stand, if necessary--in a 9-inch baking dish. Fill apples with raisins and sprinkle any raisins into the pan. Pour sugar syrup over the apples. Bake, uncovered, at 350 degrees for 1 hour or until tender. Baste occassionally during baking. Serve with ice cream or whipped cream, if desired.

Yield: 6 servings.

Sunday, January 10, 2010

HURRICANE MILKY WAY CAKE

This is an old recipe from the 60s.

8 Milky Way candy bars (not the large size)
3 sticks butter or margarine
4 1/2 cups sugar
4 eggs, beaten
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6-oz pkg chocolate chips
1 cup marshmallow creme

In a saucepan combine the candy bars and 1 stick of the butter or margarine. Cook over low heat, stirring constantly, until melted. Set aside.

Cream two cups sugar and 1 stick of the butter or margarine in a bowl; beat in the eggs, one at a time. Sift the flour and the baking soda together; add to the sugar mixture alternately with the buttermilk. Stir in the candy mixture. Add the pecans and mix in well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes.

Combine the remaining butter, sugar, and the evaporated milk in a saucepan and cook to the soft-ball stage, stirring frequently. Remove from the heat and add the chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over the cake.

Saturday, January 9, 2010

CHEESE COVERED MEATLOAF

I got this recipe many years ago with my first blender.

3/4 cup milk
2 eggs
2 slices bread, torn into pieces
1/4 of a small onion
1 tsp salt
1/2 tsp ground sage
dash black pepper
2 lbs ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp process American cheese, cut into cubes (1 cup)
1/2 slice canned pimento

Place 3/4 cup milk, eggs, bread, onion, salt, sage, and pepper into a blender container. Blend until combined then add to the ground beef in a large mixing bowl. Mix together well. Pat the meat mixture into a 9x5x3-inch loaf pan. Bake at 350 degrees for 1 1/2 hours.

Prepare cheese sauce by placing remaining ingredients in the blender container. Blend until ingredients are combined and cheese is finely chopped. Transfer the mixture to a saucepan; cook and stir over low heat until the sauce is thick and smooth. Place meat loaf on a serving platter then spoon the cheese sauce over the top.

Yield: 8-servings

Wednesday, January 6, 2010

APPLE CHEESE TURNOVERS

This recipe is older than two of my children who have given me five grandchildren.

2 cups applesauce
1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese

In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.

In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.

Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425 degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.

Yield: 3 dozen